Creamy Tomato Tortellini Soup (Printable)

Velvety tomato broth with cheese tortellini and spinach, offering a rich and satisfying flavor.

# What You'll Need:

→ Fresh Produce

01 - 1 medium yellow onion, finely diced
02 - 3 cloves garlic, minced
03 - 4 cups packed baby spinach

→ Dairy

04 - 1 cup heavy cream
05 - 1/2 cup grated Parmesan cheese

→ Pasta

06 - 10 ounces refrigerated cheese tortellini

→ Broth

07 - 4 cups vegetable broth

→ Pantry & Spices

08 - 2 tablespoons olive oil
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon sugar
12 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add finely diced onion and sauté for 4 to 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add crushed tomatoes, vegetable broth, dried basil, dried oregano, and sugar. Season with salt and black pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer.
04 - Simmer the soup for 10 minutes, stirring occasionally to meld the flavors.
05 - Add cheese tortellini and cook according to package instructions, about 4 to 7 minutes, until al dente.
06 - Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and baby spinach.
07 - Simmer gently for 2 to 3 minutes until spinach wilts and soup achieves a creamy consistency. Adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, optionally garnished with additional Parmesan and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It tastes like someone spent hours on it, but you'll have it on the table in 35 minutes.
  • The soup gets creamy and rich without feeling heavy, thanks to that perfect balance of tomato and cream.
  • One pot means less cleanup, more time enjoying what you've made.
02 -
  • Never boil the soup hard after you add cream—it can break and separate, so keep that heat low and gentle once the cream goes in.
  • Taste before serving, because tomato cans vary wildly in seasoning, and your soup might need more salt than you expect.
03 -
  • Use good vegetable broth, not the thin bouillon version—your soup will taste twice as good with half the effort.
  • Add the cream off the heat or with the burner as low as it goes; this keeps it silky instead of grainy.

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